Lepo Fry (Indian Tongue Fish Fry Recipe)

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Lepo Fry (Indian Tongue Fish Fry Recipe)

Lepo Fry, also known as Tongue Fish Fry, is a popular coastal delicacy in India, especially loved in Goa, Maharashtra, and Kerala. Lepo fish has a soft texture and mild flavor, making it perfect for shallow frying with aromatic spices. This simple yet flavorful recipe highlights the natural taste of the fish while adding a crispy golden crust.

Ingredients

  • 500 g Lepo (Tongue Fish), cleaned and washed

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • ½ teaspoon cumin powder

  • 1 tablespoon ginger-garlic paste

  • 1 tablespoon lemon juice or vinegar

  • Salt to taste

  • 3–4 tablespoons rice flour or semolina (rava)

  • 2 tablespoons all-purpose flour (optional, for extra crispiness)

  • Oil for shallow frying

  • Fresh coriander leaves (for garnish)

  • Lemon wedges (to serve)

Method

  1. Clean and Prepare the Fish
    Wash the Lepo fish thoroughly under running water. Pat them dry using a kitchen towel. Since Lepo fish is delicate, handle it gently to avoid breaking the fillets.

  2. Marinate the Fish
    In a mixing bowl, add turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, salt, and lemon juice or vinegar. Mix well to form a thick paste. Coat the fish evenly with the marinade. Make sure each piece is well covered. Let it rest for 15–20 minutes so the spices penetrate the fish.

  3. Coating for Frying
    Take rice flour or semolina in a shallow plate. For extra crunch, mix in a little all-purpose flour. Gently coat each marinated fish piece in the flour mixture, shaking off excess. This coating gives Lepo Fry its signature crispy texture.

  4. Fry the Fish
    Use a wide pand and heat oil. Once the oil is hot, carefully place the fish pieces in the pan. Do not overcrowd the pan. Fry for about 2–3 minutes on each side until the fish turns golden brown and crisp. Lepo fish cooks quickly, so avoid over-frying as it may become dry.

  5. Drain and Serve
    Remove the fried fish and place it on absorbent paper to drain excess oil. Garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve Lepo Fry hot with lemon wedges, sliced onions, and green chutney. It pairs wonderfully with steamed rice and dal, or can be enjoyed as a crispy starter with a chilled drink. A simple cucumber and onion salad on the side balances the spice beautifully.

Tips

  • Always fry Lepo fish on medium heat to ensure even cooking.

  • Rice flour or semolina gives the best crunch compared to regular flour.

  • Fresh fish enhances the flavor, so try to use same-day catch if possible.

This Lepo Fry recipe is easy, quick, and full of coastal flavors—perfect for seafood lovers craving a traditional Indian fish fry 🍋🔥

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